• 1 tbsp coconut oil (or other neutral oil for frying)
• 2 onions (chopped)
• 4 garlic cloves (minced)
• 2 tsp ginger (minced (or more to taste))
• 1 tsp turmeric
• 1 tsp coriander
• 1 tsp cumin
• 1 tsp red paprika powder
• 1 tsp garam masala (or other curry powder to taste)
• 1.67 cups dry red lentils
• 3.25 cups vegetable broth
• 1 cup coconut milk
• 1 cup strained tomatoes (or chopped tomatoes, optional)
• salt and pepper (to taste)
• 2 tsp coconut sugar (or to taste)
• 2 tbsp lime or lemon juice (or to taste)
• 4 tbsp non-dairy yogurt
• fresh parsley (or coriander)
• sesame seeds
• rice (cooked)
Steps
Step 1*Note: Check out the recipe video + step-by-step photos above for visual instruction!
Step 2Heat the coconut oil in a skillet or saucepan. Add the chopped onions, and sauté for 2-3 minutes until translucent. Then add the garlic and ginger sauté for another minute until fragrant. Lastly, add the spices, and sauté for a few seconds to unfold flavors.
Step 3Place the lentils in a fine-mashed sieve and rinse until cold running water. Then add them to the onion mixture in the skillet. Pour in the vegetable broth, stir to combine, and bring to a simmer. Cook covered for 8-10 minutes, or until the lentils have absorbed most of the liquid.
Step 4Add the coconut milk and strained tomatoes (if using) and simmer another 5-10 minutes, or until the lentils are tender. (If the sauce is too thick, add a little more broth or coconut milk, until the desired consistency is reached). Season with salt, pepper, coconut sugar, and lime juice to taste.
Step 5Garnish your dahl with a swirl of non-dairy yogurt, fresh chopped parsley or coriander, and sesame seeds or other toppings you like. Serve over rice or with homemade vegan naan or aloo paratha or use it as a filling for your favorite hearty pancake, crêpes, or tortilla recipe. Enjoy!
